| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Softened unsalted butter |
| 1 |
tb |
Olive oil |
| 1/3 |
c |
Minced shallot |
| 12 |
oz |
Wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced |
| 1 |
ts |
Minced fresh thyme |
|
|
Salt and pepper |
| 1 |
c |
Small fresh or frozen peas, thawed |
| 1/2 |
c |
Slivered prosciutto |
| 1 |
c |
Heavy cream |
| 12 |
oz |
Tagliatelle |
|
|
Freshly grated Parmesan |
INSTRUCTIONS
In a large skillet set over moderate heat 2 tablespoons of the butter and
the oil until hot, add the shallot and cook, stirring, 3 minutes, or until
softened. Add the mushrooms, thyme and salt and pepper to taste and cook
the mixture, stirring occasionally, for 7 minutes, or until mushrooms are
lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or
until heated through. Add the cream and simmer just until lightly
thickened.
In a large pot of boiling salted water add the tagliatelle and cook it
until al dente. Drain the pastaand transfer it to a serving bowl. Add the
remaining butter to the pasta and toss to combine. Add the sauce and toss
to coat the pasta. Serve with the Parmesan. PASTA MONDAY TO FRIDAY SHOW
#PS6522 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC
Format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6522 Posted to MC-Recipe Digest
V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
A Message from our Provider:
“Jesus: Gateway to the supernatural”